Mix the ground meat with the onion, garlic, parsley, cilantro, cumin, paprika, cardamom, cinnamon, olive oil, salt and black pepper until evenly combined.
2
Knead the mixture well, until smooth and sticky.
💡Kneading binds the meat, and chilling firms it a little: that way the kebab stays on the skewer and doesn't fall apart over the fire.
3
Chill the mixture 30 minutes.
Refrigerator
4
With wet hands, shape the mixture into long logs around skewers.
Skewers
5
Heat a grill over high heat.
Charcoal grillorGas grill
6
Grill the kebabs 4–5 minutes per side, until they are browned outside and done to your liking.
Tongs
💡Don't press the meat or flip it more than once: the juices run out and the meat dries out. It releases from the grate once the underside is browned.
7
Serve with pitas, salad and yogurt sauce.
400calories
22 gprotein
4 gcarbs
32 gfat
● protein 23%● carbs 4%● fat 73%
Per serving (170 g), of 4 servings
For the Meatball mix ·
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